made some yummy Calcium kimchi

[Guest guest]

Last Fall I made a bunch if kimchi from bok choy, red peppers,

diakon radish, and LOTS of black and white sesame seeds. The stuff

took forever to culture and was tasteless so I forgot it in our

downstairs storage fridge. Well I remembered it and it's killer

good! I think the Ca in the sesame seeds must slowed down the

fermentation by keeping the pH a little high. But it's good and sour

now. Plus incrediably pretty with all the sesame seeds and red

pepper peeking out everywhere.

I think one reason it turned out so well was the high quality bok

choy. The farm I bought it from picked it the day before and grew it

on river bottom land.

I've been drizzling it with this salsa:

unfiltered olive oil

cilantro

basil

garlic

parsley

lime

celtic salt to taste

all thrown into the blender until smooth

Sometimes I put the kimchi on salad greens add some chicken and feta

and drizzle the whole thing with the salsa dressing.

It's soooo good!

Lynn